Instantpot Butternut Squash and Carrot Soup (Dairy-Free)
Such a comforting recipe that is perfect for the fall and winter season! It's creamy, nourishing and delicious with some bread or a sandwich of choice! This only takes under 30 minutes to make and requires some blending and mixing!
Servings 4 servings
Ingredients
- 1 medium butternut squash 2.5 lbs, peeled, seeded and diced
- 1 yellow onion diced
- 2 large carrots peeled and diced
- 1 medium apple peeled and diced
- 1/2 teaspoon sea salt
- Pinch of black pepper
- 3 cups vegetable broth
- 1/2 cup coconut cream
Instructions
- Chop up all ingredients and add all ingredients except coconut cream into instant pot to cook on high pressure for 15 minutes. Make sure Instant pot is on sealing. When done, change seal to “venting” and allow to vent for 5 minutes before removing lid!
- Allow to cool for 15 minutes, then add into blender in 2 small batches to blend until smooth - or use a handheld immersion blender.
- Add soup back into pot and stir in coconut cream. Add more salt/pepper to taste. Serve with sandwich on side to dip!